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Moist Carrot Cake Recipe - Savanna News
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Moist Carrot Cake Recipe

Savanna Food Recipes
This moist carrot cake is so easy to make, the moistness and delicious flavour is unbelievable.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 6 People
Calories 535 kcal

Equipment

  • oven
  • Mixing bowl
  • Knife
  • Spoon
  • Plate
  • Mixer
  • Jar
  • Fork

Ingredients
  

  • 2½ cups flour all purpose
  • 1⅓ cups sugar caster
  • 2 tspn soda baking
  • 1 tspn cinamon
  • ½ tspn spice mixed
  • 1 tspn soda baking
  • ¼ tspn salt table
  • 2 cups carrots finely shredded
  • ¼ cup butter milk
  • ¼ cup oil vegetable
  • 8 ounce pineapple crushed
  • 3 eggs
  • 1 tspn Vanilla essence

Frosting

  • ¾ pound cheese cream
  • ½ pound butter unsalted
  • 1 tspn vanilla pure extract
  • 1 pound icing sugar sifted

Instructions
 

  • Preheat the oven to 180°C
  • Batter 2 (8-inch) round cake pans. Line with parchment paper then butter and flour the pans
  • Beat the sugar, oil and eggs together in a bowl of an electric mixer until light yellow. Add the vanilla. In other bowl, sift together flour cinnamon,baking soda,baking powder and salt.
  • Add the dry ingredients to the wet ingredients. Fold in the carrots and pineapple. Add to the batter and mix well
  • Divide the batter equally between the 2 pans. Bake for 55-60 minutes or until a toothpick comes out clean. Allow the cake to cool completely in the pans set over a wire rack.

For the Frosting

  • Mix the cream cheese, butter and vanilla in the bowl of an electric mixer until combined. Add the sugar and mix until smooth.
  • Place 1 layer, flat side up,on a flat plate or cake pedestal. With a knife or offset spatula,spread the top with frosting, place the second layer on top,rounded side up ,and spread the frosting evenly on the top and sides of the cake.